Pistachio-Date Cake with Chantilly Creme

The distinctive taste of dark beer adds a hearty and interesting note to this tenderly spiced cake, studded with pistachio nuts and chopped dates and accented with a gingered cream topping. Your guests will love this one! —Janice Elder, Charlotte, North Carolina

Directions

In a large bowl, cream butter and brown sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cardamom, ginger, nutmeg and salt; add to the creamed mixture alternately with beer. Beat just until combined. Fold in dates and pistachios.

Transfer to a greased and floured 10-in. fluted tube pan. Bake at 300° for 1-1/4 to 1-1/2 hours or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold in ginger. Serve with cake.